Almond Pesto


  • 1oz Parmesan (I'll measure next time. Guessing about 1/4c, maybe less?)
  • 2c loosely packed basil
  • 1c whole almonds
  • 6 cloves garlic
  • juice of one lemon (or 2T)
  • 1c olive oil
  • 2t salt (next time just 1.5t)
  • black pepper to taste


  1. Dice Parmesan into smallish chunks. Put everything in the blentec and blend until smooth.

Delicious tossed with edamame beans and wheat berries to make a quick salad!